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Fish and chips is a dish that feels inseparable from English life. It is hearty, familiar, and deeply rooted in working class tradition. Fried fish in a crisp golden batter served with thick cut chips has become a comfort that generations have turned to.
Part of its charm is how it straddles everyday eating and occasional indulgence. Families enjoy it at home on a Friday evening, while seaside towns serve it in paper wraps to visitors who eat it outdoors with salt on their lips.
Although it looks simple, the combination of textures and flavours is what makes it stand out. Crisp batter gives way to flaky white fish, while chunky chips add weight and comfort. Vinegar or mushy peas complete the picture.
What Is Fish and Chips?
Fish and chips is fried white fish coated in batter, served with deep fried potato chips. Traditionally cod or haddock are used, though plaice and pollock are also common. The fish is filleted, dipped in batter, and fried until crisp.
The chips are not thin fries, but thick cut potatoes fried until golden on the outside and soft within. They provide balance to the lightness of the fish, making the meal substantial without overshadowing the delicate flavour of the seafood.
It is usually served with salt and vinegar, though many enjoy it with accompaniments such as tartar sauce, curry sauce, or mushy peas. Every region has its preferred way of finishing the dish, which keeps it both familiar and varied.
Ingredients and Taste
The key ingredient is fresh white fish, prized for its mild flavour and flaky texture. Cod and haddock are valued for their ability to stay moist beneath a crisp shell of batter, which provides crunch without becoming heavy.
The batter is typically made from flour, water, and sometimes beer, which adds airiness and a light yeasty note. When fried at the right temperature, it forms a golden coating that seals in the fish while staying crisp to the bite.
Chips are cut thick and fried twice for contrast between exterior and centre. They soak up salt and vinegar beautifully, creating a tangy, savoury balance. When paired with fish, the combination is rich yet straightforward, filling yet never dull.
A Taste of History
Fish and chips emerged during the mid-19th century as Britain’s industrial revolution created new urban populations needing affordable, filling meals. The dish likely originated from the marriage of two separate culinary traditions.
Jewish immigrants brought fried fish to London’s East End, while chips had already gained popularity in the North of England, particularly in Lancashire and Yorkshire. These two elements combined to create something entirely new and distinctly British.
Joseph Malin opened what many consider the first fish and chip shop in London’s Bow in 1860, though Oldham in Greater Manchester also stakes a claim with John Lees’s establishment around the same time. These early shops served the working classes exclusively.
During both World Wars, fish and chips remained one of the few foods never rationed, recognising its importance to British morale and nutrition. Winston Churchill famously called this combination “the good companions,” understanding their significance to the nation’s spirit.
The dish became so embedded in British culture that by the 1920s, there were over 35,000 fish and chip shops across the country. This proliferation demonstrated how deeply this humble meal had penetrated British society and daily life.
Today, while the number of traditional chippies has declined, fish and chips continues evolving. Modern interpretations might feature sustainable fish varieties, triple cooked chips, or artisanal batters, yet the essence remains unchanged and beloved.
How to Make Fish and Chips (Fried Battered Fish with Fries)
Fish and Chips is a cornerstone of English food culture, celebrated for its golden battered fish, fluffy yet crisp chips, and simple accompaniments. Expect a crunchy bite that gives way to tender white fish and hand cut potatoes fried to perfection. See the recipe card at the bottom for printable directions
Ingredients
For the fish
- 4 large fillets of cod or haddock (skinless and boneless)
- 150g plain flour (plus extra for dredging)
- 200ml cold sparkling water
- 1 tsp baking powder
- 1 tsp salt
For the chips
- 1.2kg floury potatoes (Maris Piper or King Edward), peeled and cut into thick chips
- Salt, to season
For frying
- Beef dripping (traditional) or vegetable oil
For serving
- Malt vinegar
- Lemon wedges
- Mushy peas (optional)
Cooking Instructions
Step 1: Prepare the potatoes
To begin, peel and cut the potatoes into thick chips. Rinse them under cold water to remove excess starch, then soak in water for 30 minutes. This step ensures a fluffy interior. Move to parboiling.
Step 2: Parboil the chips
Bring a large pot of salted water to a boil. Add the chips and simmer for 4–5 minutes until just tender but not falling apart. Drain carefully and allow to steam dry. Transition to first fry.
Step 3: First fry for the chips
Heat beef dripping or oil to 140°C in a deep pan. Fry the chips in batches for 4–5 minutes until pale and softened, not browned. Drain on a wire rack. Set aside while preparing the fish batter.
Step 4: Make the batter
In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the back of a spoon. Transition to preparing the fish.
Step 5: Prepare the fish fillets
Pat the fish fillets dry with kitchen paper. Lightly dust each piece in plain flour before dipping into the batter. This helps the coating adhere better during frying. Proceed to frying.
Step 6: Fry the fish
Raise the oil temperature to 180°C. Carefully lower each battered fillet into the hot oil. Fry for 6–8 minutes, turning once, until golden brown and crisp. Transfer to a rack to drain. Continue with the chips.
Step 7: Second fry for the chips
Return the par-cooked chips to the hot oil at 180°C. Fry for 3–4 minutes until golden and crisp. Remove and drain on a rack. Season immediately with salt.
Step 8: Keep everything hot
If needed, place the fried fish and chips in a low oven (around 120°C) for a few minutes to keep warm. Do not leave them too long to avoid sogginess. Transition to plating.
Final step: Serve
Serve the hot fish and chips on warmed plates with malt vinegar and lemon wedges. Add mushy peas or tartare sauce on the side for a complete traditional experience.
Variations and substitutions
- Haddock may be swapped with cod, pollock, or hake depending on availability.
- Beef dripping is traditional, but vegetable oil or sunflower oil can be used.
- Sparkling water can be replaced with cold beer for a richer batter.
- Sweet potatoes may be used for a modern take on chips.
Cooking Tips for Perfect Fish and Chips
- Keep the batter cold to ensure it fries up light and crisp.
- Always fry in small batches to maintain oil temperature.
- Double fry chips for the classic fluffy inside, crisp outside finish.
- Dry fish fillets thoroughly before battering to prevent soggy coating.
- Rest fried fish and chips on a rack, not paper, to keep the crust crisp.
Fish and Chips (Fried Battered Fish with Fries)
Ingredients
For the fish
- 4 large fillets of cod or haddock skinless and boneless
- 150 g plain flour plus extra for dredging
- 200 ml cold sparkling water
- 1 tsp baking powder
- 1 tsp salt
For the chips
- 1.2 kg floury potatoes Maris Piper or King Edward, peeled and cut into thick chips
- Salt to season
For frying
- Beef dripping traditional or vegetable oil
For serving
- Malt vinegar
- Lemon wedges
- Mushy peas optional
Instructions
- To begin, peel and cut the potatoes into thick chips. Rinse them under cold water to remove excess starch, then soak in water for 30 minutes. This step ensures a fluffy interior. Move to parboiling.
- Bring a large pot of salted water to a boil. Add the chips and simmer for 4–5 minutes until just tender but not falling apart. Drain carefully and allow to steam dry. Transition to first fry.
- Heat beef dripping or oil to 140°C in a deep pan. Fry the chips in batches for 4–5 minutes until pale and softened, not browned. Drain on a wire rack. Set aside while preparing the fish batter.
- In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add the cold sparkling water, whisking until smooth. The batter should be thick enough to coat the back of a spoon. Transition to preparing the fish.
- Pat the fish fillets dry with kitchen paper. Lightly dust each piece in plain flour before dipping into the batter. This helps the coating adhere better during frying. Proceed to frying.
- Raise the oil temperature to 180°C. Carefully lower each battered fillet into the hot oil. Fry for 6–8 minutes, turning once, until golden brown and crisp. Transfer to a rack to drain. Continue with the chips.
- Return the par-cooked chips to the hot oil at 180°C. Fry for 3–4 minutes until golden and crisp. Remove and drain on a rack. Season immediately with salt.
- If needed, place the fried fish and chips in a low oven (around 120°C) for a few minutes to keep warm. Do not leave them too long to avoid sogginess. Transition to plating.
- Serve the hot fish and chips on warmed plates with malt vinegar and lemon wedges. Add mushy peas or tartare sauce on the side for a complete traditional experience.
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